Mushroom Almond Chicken Recipe

I created this recipe over years of preparing meals for hunting camps out in the backcountry. Out there, I'd cook it in a Dutch oven over a fire. It satisfies even the biggest eaters, and it's easy to double or triple the recipe.

Nutritional Facts

Directions

In a skillet, saute mushrooms and garlic in butter; set aside. Combine lemon and cayenne peppers; sprinkle over the chicken and let stand for 10 minutes. In a shallow bowl, combine eggs, buttermilk and salt. In another bowl, mix the bread crumbs, almonds, basil and oregano. Dip chicken in buttermilk mixture, then in crumb mixture, coating well. Place in a 13-in. x 9-in. baking pan; sprinkle with mushroom mixture. Cover and bake at 350° for 50 minutes. Uncover and bake 20 minutes longer. If desired, sprinkle with cheese and let stand for 5 minutes.Yield: 4 servings.

Originally published as Mushroom Almond Chicken in Country Extra
September 1994, p47